Goodbye summertime! It is officially fall/winter here and as soon as I had to break out the turtlenecks, I immediately had cravings for pumpkin flavors and spices. So I was surprised when I was walking through the grocery store and I spotted these bright red raspberries taunting me and beckoning me back to warmer weather. I thought it would be so refreshing to serve this after I made a definite cold weather dish: coq au vin. It was a perfect ending to a nice fall dinner.
Raspberry Lemon Mille Feuille
(recipe adapted from Balthazar)
4 extra large egg yolks
4 extra large eggs
juice of 4 lemons
zest of 2 lemons
1/2 cup of sugar
2 sticks of unsalted butter, room temperature, cut up into pieces
filo dough
2 sticks butter, melted
raspberries
Combine the yolks, eggs, lemon juice, zest, and sugar in bowl that can go over a double boiler. Whisk until smooth, pale, and thick. Remove from the heat and whisk in the cut up butter, one piece at a time until the mixture is nice and thick. Refrigerate for at least 4 hours with plastic wrap against the surface of the lemon curd. If you take it out too soon, your lemon curd will be too runny.
Filo: Defrost in the refrigerator overnight. Lay a sheet of filo dough on counter and brush surface with melted butter. Repeat for all 7 sheets. Rest the filo in the refrigerator for 30 minutes.
Preheat oven to 325 F.
Take filo out of fridge and cut rectangles measuring 3 1/2 by 1 1/2 inches. Arrange the rectangles on baking sheet with parchment. Sprinkle a handful of sugar over the tops of the filo. Cover with another baking sheet to prevent it from puffing up. Bake for 20 minutes or until golden brown.
Assembly: Lay a rectangle on work surface. Pipe two rows of lemon curd on bottom piece, place rasberries on top. Place another rectangle on top and sift powdered sugar on top. Voila! A perfect summer or fall dessert.
